People who know me, or at least regularly read the blog, know that I love good food: high quality, rich, flavorful food. Even at home, I want crave-able meals.
So when I boarded the plane today it was to go on two vacations, in a sense.
The first, of course, is the trip I’m embarking on to South Korea. I don’t know much about Korea beyond what I learned from watching M*A*S*H as a kid, but I’ve really been looking forward to this trip.
I’m looking forward to seeing Seoul; walking her streets, exploring her night markets, and tasting her food.
Which brings me to the second vacation: since I last posted I’ve spent 2 months on a fitness journey. I’ve been counting every calorie and prepping every meal. I think I’ve been fairly successful: I don’t think I’ve ever been way off of my goals. I’m making some changes to maintain my long-term health and I feel great.
But I don’t think I can do all of this while I’m in Korea, where I’ll be eating in restaurants and food stalls, and noshing on foods I don’t know or recognize. Even at home I struggle when I don’t cook my own food. So I decided to take a break. I’m still going to be careful and prioritize protein, but I don’t think I’ll be doing any formal counting for the next week.
And I’m OK with that.
Right now I’m sitting in a beautiful A350 somewhere over Alaska and looking at the map. The projected route has us flying over Russia, but I’m fairly certain we will be going around.
And in a few hours I’ll be landing at Incheon airport where a driver will greet me and transport me into one of the great cities of the world. I’m off to the other side of the globe, my friends, to see the incredible country of South Korea, and learn what she has to offer.
I’ve known about this trip for a while, but will admit that I only just started making plans this week. Others would be perturbed, but I think this is my style now. I get to a country and wing it.
It isn’t always perfect, but it’s usually still great.
Looking at the map, I can tell that the international dateline must be approaching.
And I can’t wait to see what happens tomorrow!
butterblogger 